Directions

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Cook's Note

Wrap the patties individually, and freeze up to two months; thaw before cooking.

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Reviews (16)

filmbat9 Jul, 2014

Fantastic! I cut the salt to almost nothing and didn't miss it, added just a little bit of bread crumb because my salmon was very moist. Also, I added a little sesame oil to the pan while frying which may have been unnecessary but did add a nice, subtle flavor. These fried up beautifully and have wonderful flavor and texture despite there being so few ingredients.

amysue2332 Mar, 2012

We love this recipe! The 20 minutes in the freezer is key to them not falling apart. Do not be afraid of the fresh ginger, it is amazing!

mothra724 Aug, 2011

I made these with wild salmon and they were delicious!
I'll definitely make them again.

rejean11 Mar, 2011

I loved this recipe. I putted only 1 tablespoon of ginger and I added a bit of bread crumbs to help everything stick together.

osagej410 Mar, 2011

UHM is it just me or is 1 TEASPOON OF SALT waaaay too much for this recipe!??!?!?

mitmer26 Apr, 2010

These are awful. I have a great family recipe for salmon patties that I make frequently. Compared to those, this one is horrible. I was told by my friends to stick with my recipe; That they never wanted to eat these again. They are much too salty, and would not hold together. Add another egg if you plan on trying these.